Mix Of Young Greens Recipe
fine herbs, shallots, crouton, champagne vinaigrette (v)
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Ingredients
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Salad
Champagne Vinaigrette
Croutons (optional — for 1 cup finished)
Method
Croutons (optional)
- 1
Prepare and toast croutons
Preheat the oven to 375°F (190°C). In a medium bowl, toss the bread cubes with melted butter, 1 tsp olive oil, minced garlic, 1/4 tsp salt, and a pinch of black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 8–12 minutes, tossing once halfway, until golden and crisp. Remove from oven and cool completely. Use 1 cup of croutons for the salad; store any extra in an airtight container.
Champagne Vinaigrette
- 2
Make the dressing
In a small bowl or jar combine 3 tsp champagne vinegar, 1 tsp fresh lemon juice, 1 tsp Dijon mustard, and 1 tsp honey. Whisk or shake to dissolve the mustard and honey. Slowly stream in 3 tbsp extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or seasoning—add a little more honey if too sharp or a splash more vinegar if too flat.
Salad Assembly
- 3
Toss and serve
Place 6 cups mixed young salad greens in a large bowl. Add the 1/2 cup chervil, 2 tbsp chopped parsley, 2 tbsp snipped chives, and 1 tbsp chiffonaded tarragon. Add the very thinly sliced shallot. Drizzle about 2 to 3 tablespoons of the champagne vinaigrette over the greens (start with less — you can add more). Using salad tongs or your hands, gently toss the greens until evenly coated, taking care not to bruise delicate leaves. Taste and add more dressing, salt, or pepper if needed. Transfer to a serving bowl or individual plates and scatter 1 cup croutons over the top. Serve immediately so greens remain crisp.